A cooking blog

Baked mushrooms with cheese


40 min


2 portions



Previously, when I baked champignons, there was a lot of juice on the bottom of the pan, which escaped the mushrooms, and it really upset me. Because I wanted golden brown, dry mushrooms that can be served as an appetizer. Therefore, I decided to evaporate the excess liquid from them before baking. Read exactly how in the recipe.



My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

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Method of cooking

Dry large mushrooms on a dry pan on both sides to remove excess moisture. Heat a frying 
pan with a non-stick coating, lay out the mushrooms and constantly turn them from one 
side to the other. You will see how much moisture and steam will come out. 

Drizzle each mushroom with olive oil, add salt and pepper, stuff them with sun-dried 
tomatoes, garlic that is cut into thin slices, and Gorgonzola cheese. Bake at 180 C until 
golden brown, sprinkle with green onions and parmesan. 

You can serve them on a wooden board with salami, cheese, olives and greens. 


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